High in the hills of the Les Garrigues province in Northern Catalonia, Spain, the third and fourth generations of the Vea family can be found making their delicious olive oils. The groves, though not all certified organic, are run in accordance with strict biodynamic principles, and the family seamlessly blend the newest extraction systems with the traditional olive cultivation and selection methods of past generations.
Many of the Arbequina olive trees, which grow on the hills outside Lerida, the province’s capital, are up to 200 years old, and sit on ancient terraces carved into the hillside.

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